Ingredients
4 boneless skinless chicken breast halves (4 ounces each)1 tablespoon olive oil1 can (14-1/2 ounces) no-salt-added stewed tomatoes1 cup water1 teaspoon dried oregano1/4 teaspoon garlic powder1-1/2 cups instant brown rice1 package (12 ounces) frozen cut green beans12 pitted Greek olives, halved1/2 cup crumbled feta cheese
Preparation
In a large nonstick skillet, brown chicken in oil on each side. Stir in the tomatoes, water, oregano and garlic powder. Bring to a boil; reduce heat. Cover and simmer 10 minutes.
Stir in rice and green beans. Return to a boil. Cover and simmer until a thermometer reads 165° and rice is tender, 8-10 minutes longer. Stir in olives; sprinkle with cheese.
